Bistek Tagalog is one of the most beloved Filipino dishes, traditionally made with beef. But this Easy Chicken Bistek (bistek na manok) is lighter, faster, and just as delicious. Tender chicken marinated in soy sauce and calamansi, then simmered with caramelized onions for a savory, tangy sauce that's perfect over steamed rice.
This dish brings together everything I love about Filipino cooking: bold flavors, simple ingredients, and a meal that tastes like it took hours but comes together in about 30 minutes. If you're craving more Filipino classics, try my Pinoy Classic Adobo, Shanghai Fried Rice, Burger Steak with Mushroom, or Pork Picadillo.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Jump to:
- Why You'll Love This Recipe
- Best Chicken Cuts for Bistek
- Ingredients
- Substitutions and Additions
- How to Make Chicken Bistek
- Rose's Tips for Perfect Chicken Bistek
- Variations
- What to Serve with Chicken Bistek
- How to Store Leftovers
- Recipe FAQs
- More Winner Winner Chicken Dinner
- More Filipino Recipes To Try
- Did you try this recipe?
- Easy Chicken Bistek Tagalog (Bistek na Manok)
Why You'll Love This Recipe
- Ready in 30 minutes: Quick enough for busy weeknights, flavorful enough for special dinners.
- Budget-friendly: Chicken is much more affordable than beef, making this an economical family meal.
- Simple ingredients: Everything you need is probably already in your pantry.
- Family-friendly flavors: The balanced tangy-savory taste appeals to adults and kids alike.
- Better the next day: Like many Filipino dishes, the flavors deepen as it sits.
- Versatile: Works with thighs, breast, or even bone-in pieces.
Best Chicken Cuts for Bistek
The cut you choose affects both flavor and cooking time:
Boneless, skinless chicken thighs (recommended)
- Juicier and more forgiving than breast
- Won't dry out during simmering
- Absorbs marinade beautifully
- Cooks in about 20-25 minutes
Chicken breast
- Leaner option
- Slice thin or pound to even thickness
- Watch carefully to avoid overcooking
- Best for those who prefer white meat
Bone-in chicken pieces
- More flavorful due to the bones
- Takes longer to cook (30-40 minutes)
- Great for a more traditional presentation
For this recipe, I use boneless chicken thighs cut into serving pieces. They stay tender and juicy even after simmering in the sauce.
Ingredients
- Chicken: Boneless thighs or legs are best for a juicy, tender result, but chicken breast works too.
- Soy sauce and oyster sauce: These give the dish its rich, savory base. Use low-sodium soy sauce for a lighter option.
- Calamansi juice: Provides the perfect tangy kick. Substitute with Meyer lemon or lime juice if you can’t find calamansi.
- Garlic cloves: Minced fresh garlic adds a subtle yet essential flavor.
- Onion: Sliced into rings to caramelize and serve on top for a sweet contrast.
- Black pepper: Freshly ground for a touch of heat and depth.
Substitutions and Additions
- Potatoes: Add cubed potatoes to make the dish heartier and soak up the delicious sauce.
- Eggs: Hard-boiled eggs are a great addition, adding extra protein and texture.
- Calamansi: You can use meyer lemon instead if calamansi is not available.
- Cornstarch: To thicken the sauce, mix cornstarch with water to create a slurry and stir into the sauce.
- More onions: Love onions? Feel free to add more sliced onions for extra sweetness and texture.
How to Make Chicken Bistek
- Marinate: Combine all marinade ingredients in a bowl. Add chicken pieces and toss to coat evenly. Marinate for at least 30 minutes, or up to overnight for deeper flavor.
- Cook: Heat oil in a large skillet or wok over medium heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides (around 5-7 minutes).
- Simmer: Pour in the reserved marinade and water. Bring to a simmer, then reduce heat and cover. Simmer for 15-20 minutes, or until chicken is cooked through and sauce thickens slightly. Adjust seasoning with salt if needed.
- Serve: Transfer chicken and sauce to a serving dish. Garnish with chopped scallions or cilantro (optional).
- Enjoy with hot steamed rice!
Rose's Tips for Perfect Chicken Bistek
- Don't skip the marinade. Even 30 minutes makes a difference. The calamansi tenderizes the chicken while infusing it with tangy flavor.
- Cook onions separately. This is what makes bistek look and taste authentic. Soft, golden onion rings on top are the signature.
- Let the chicken brown. Resist the urge to move it constantly. A good sear adds flavor and color.
- Adjust to taste. More calamansi for tanginess, more soy for saltiness, more sugar for sweetness. Make it your own.
- Rest before serving. Let the dish sit for 5 minutes after cooking. This allows the flavors to settle and the sauce to thicken slightly.
Variations
Classic Bistek Tagalog (Beef)
The original version uses thinly sliced sirloin or flank steak. Marinate and cook the same way, but beef may need longer simmering to become tender.
Pork Bistek
Use pork chops or pork loin sliced into steaks. A meatier alternative that's still budget-friendly.
Liver Bistek
For adventurous eaters, use pork or beef liver instead of chicken. The strong flavor pairs wonderfully with the tangy sauce.
Fish Bistek (Bistek na Isda)
Use firm fish like bangus (milkfish), tanigue, or tilapia. Pan-fry the fish separately and pour the sauce over it.
Creamy Bistek
Stir in 2-3 tablespoons of all-purpose cream or coconut cream at the end for a rich, creamy twist.
Spicy Bistek
Add sliced bird's eye chilies (siling labuyo) or a dash of hot sauce to the marinade for heat.
What to Serve with Chicken Bistek
Chicken bistek is best served over steamed white rice to soak up all that delicious sauce. Here are more pairing ideas:
- Garlic Fried Rice (Sinangag): The garlicky rice complements the tangy sauce perfectly.
- Steamed Vegetables: Broccoli or bok choy adds a healthy, crunchy side.
- Atchara: A traditional Filipino side dish made of pickled papaya, perfect for balancing the rich flavors of Bistek.
- Stir- Fried Green Beans: A healthy, crunchy side.
- Fried Egg: Top your rice with a fried egg for a bistek-silog vibe.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 3 days. The flavors actually improve as they meld overnight!
Reheating: Warm gently in a skillet over low heat, adding a splash of water if the sauce has thickened too much. You can also microwave in 1-minute intervals.
Freezer: Chicken bistek freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Recipe FAQs
Bistek na manok is the Filipino term for chicken bistek. "Bistek" comes from the Spanish "bistec" (beefsteak), and "manok" means chicken in Tagalog.
The name originally referred to beef steak dishes. Over time, Filipino cooks adapted the recipe for other proteins like chicken, pork, and fish, but kept the "bistek" name because the cooking method and flavors remain the same.
Meyer lemon or regular lime juice work well. Use the same amount. Some cooks also use a mix of lemon and orange juice to mimic calamansi's unique sweet-tart flavor.
You have two options: stir in 1-2 tablespoons of liver spread (traditional Filipino method) or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoon water). Both work great.
Yes! Bone-in pieces add more flavor but take longer to cook (30-40 minutes). Make sure the internal temperature reaches 165°F.
More Winner Winner Chicken Dinner
More Filipino Recipes To Try
Did you try this recipe?
Share how it turned out in the comment box below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you!
Easy Chicken Bistek Tagalog (Bistek na Manok)
Equipment
- 1 large skillet or wok
Ingredients
- 1.5 pound chicken thighs or boneless thighs
- 2 tablespoon Olive oil or avocado oil
- 4 cloves garlic
- ½ cup medium onion sliced
- ¼ cup calamansi or substitute with meyer lemon
- 3 tablespoon soy sauce
- 2 tablespoon oyster sauce
- 1 cup water add more if needed
- 1 teaspoon sugar
- salt and black pepper
Instructions
- Combine garlic, calamansi, sugar, soy sauce and oyster sauce in a bowl. Add chicken pieces and toss to coat evenly. Marinate for at least 30 minutes, or up to overnight for deeper flavor.1.5 pound chicken thighs or boneless thighs, ¼ cup calamansi or substitute with meyer lemon, 3 tablespoon soy sauce, 2 tablespoon oyster sauce, 4 cloves garlic
- Heat oil in a large skillet or wok over medium heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides (around 5-7 minutes).2 tablespoon Olive oil or avocado oil
- Pour in the reserved marinade and water. Bring to a simmer, then reduce heat and cover. Simmer for 15-20 minutes, or until chicken is cooked through and sauce thickens slightly. Add sliced onion. Adjust seasoning with salt if needed.1 cup water, 1 teaspoon sugar, salt and black pepper, ½ cup medium onion sliced
- Transfer chicken and sauce to a serving dish. Garnish with chopped scallions or cilantro (optional).
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Notes
- For a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon water to form a slurry. Stir it into the simmering sauce just before the end of cooking.
- Use bone-in, skin-on chicken thighs for more flavor and richness, but be sure to adjust cooking time and remove the skin before serving.
- Feel free to experiment with the amount of calamansi juice to adjust the tartness to your preference.
- You can easily double or triple this recipe to feed a larger crowd.
- Leftovers store well in the refrigerator for up to 3 days.
